Paleo Mongolian Beef

2kg diced beef

¼ cup tapioca flour

1 teaspoon minced ginger

2 cloves of minced garlic

¼ cup coconut aminos

½ cup water

¼ cup honey (if wanting Whole30 just leave it out, it’s still tasty)

3 tablespoons olive oil (or ghee)

How to:

Easy as! Coat the beef in tapioca flour. Add ginger, garlic, coconut aminos, water, oil and honey into the slow cooker. Cook on low heat for 6-8 hours.

I served ours up with caul-broccoli mash (just added broccoli to the cauliflower) and sweet potato mash.

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© Jessica Rath 2013-2016

 

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